Is there anything better than a light, but just crispy enough, fluffy Belgian waffle topped with syrup and paired with the weekend? I am going to vote no. Normally, starting my morning off with a sugary breakfast is a BIG NO – but, everyone in a while ya gotta indulge and this easy Belgian Waffle recipe is the perfect balance of indulgence. Get ready for your weekend brunch and enjoy this simple recipe for a classic breakfast favorite.
Ingredients (Recipe makes about 4 large Belgian Waffles)
- 1 Serving of a Large Egg (using Egg Whites) about 3 TBSP
- 1 cups All purpose flour (I use almond flour to cut on the gluten)
- 1 1/2 tsp Baking powder
- 1/4 cups Granulated sugar
- 1 tsp Vanilla extract, pure
- 1/2 cup Butter, salted
- 1 1/2 cups milk (I opt for a coconut almond milk blend)
How to Make:
- In a bowl or mixer, quickly whisk together the flour, sugar, and baking powder.
- In a separate bowl, lightly whisk the egg whites.
- Add the milk, butter, and vanilla to the egg whites. Mix well until combined.
- Stir the egg white and milk mixture into the flour mixture
- Using an electric mixer beat the badder until it forms a thicker consistency (usually 2-3 minutes on a low speed).
- Do not over mix. Let batter rest while you preheat the waffle iron.
- Cook waffles in heated waffle iron according to manufacturer’s instructions.
- Once waffles are golden brown – serve with your favorite toppings and syrup – In my house we top our waffles with strawberries (I highly recommend!)
This is not your “traditional way” of making Belgian waffles, but I find the consistency, flavor and fluffiness to still be in full effect – without the extra added calories or gluten. Now, I’m ready to pour myself a big cup of coffee (and maybe a mimosa) and make all my brunch dreams come true with this easy recipe.